Cocktails are one of my favorite inspirations for marinades – Margaritas, Pina Coladas, Bloody Marys, etc. – and if you are going to marinade a cut of beef, then flank steak is the perfect cut. The loose grain of flank steak (also skirt steak and hanger steak) allow for marinades to really permeate the meat and add a lot of great flavor. The Bloody Mary with all of the add-ins like, Worcestershire sauce, horseradish, celery salt, and Tabasco pepper working in concert with the acid from the tomatoes makes an ideal marinade. Feel free to adjust to your liking… just like you would order in a bar! Also, check out my
Celery Salad with Blue Cheese and Lemon Vinaigrette
– because what’s a Bloody Mary without the celery?!

I was testing a slow cooker at work and made this really lovely dish. It can also be cooked in a casserole dish in the oven, just reduce the cooking time down, and add a little more liquid as it will evaporate more.

So as I was out and about yesterday I came across the most amazing scones, so I decided to come home and make some.

They were delish even if I do say so myself. The secret to making really good scones is not to handle the dough too much, all you need to do is literally bring the dough together and roll it out, this way they will be incredibly light in texture.

Ingredients

500g self raising flour

1 tsp. baking powder

½ tsp. salt

25g caster sugar, optional

75g cold butter, chopped

300ml buttermilk

3 tbsp. milk

1 egg, beaten for egg wash

Jam ( your fave)

Clotted cream

How to make them….

Sift the flour, baking powder, salt and sugar into a bowl and mix together. Add the butter and use your fingers to rub the butter and flour together like you would do for pastry until you get fine crumbs. Add the egg, buttermilk and milk together and use a knife to bring the dough together. Empty out onto a floured work surface and gently bring the dough together.

Roll it out to approximately 3cm thick and use a 6cm fluted cutter, stamp out 10 scones from the mix making sure you dip the cutter in a little flour before you stamp this way it will not stick. Also don’t twist the cutter, if you do your scones will not rise properly. You may find you can make another two with the left over dough. Obviously if you want monstrously big scones just use a bigger cutter!

I was hoping to get this post up before St. Patricks Day but these days, getting certain things done on time isn’t always going to happen (I have been realizing more and more lately). So if you still want to celebrate or if you want a yummy new brownie recipe, I’ve got it.

These brownies are quite scrumptious. My beautiful mama would make these occasionally for the family and it’s one of those special desserts as a child and now, as an adult, I have never forgotten. I love peppermint/ mint desserts or anything with mint ( I should say) so I love these ones! So will you too if you enjoy a nice fresh mint flavor.

Okay so these are not an everyday breakfast but my mate Ali loves this, I think it’s all the time she spends in NYC with work…. Lucky thing! I have this most amazing piece of kit called the Masha which does so much more than just mash potatoes, I used this to make these little beauties.

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About Doodie Foodie

Hi I’m Gill and this is my blog, I love food, cocktails and kararoke! I work as a Home Economist; I am married and have two young boys.

I currently live in Hertfordshire but I am northerner and originally from Merseyside and am what is known as a Plastic Scouser!

I write about any food that I make or random stuff that I see when I’m out and about, I take pictures of my creations but I also get my mate to as well as he’s got a better camera than me! Hope you enjoy my randomness!

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